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Sounds great! I havent tried to make any of the above, but did make Khoresht Fesenjan once (chicken, walnut, pomegranite stew type thing) and it turned out fantastic - really tasty and highly recommendable. Though I completely messed up the Persian rice (rice with a golden crust on top - the...

I use homemade beef broth. The amount is up to you. I usually have mine a little "wet", so a little bit of the simmered liquid on the plate -keeps the dish a little juicier if and when you smash the potatoes into the kale ;) I have seen it a bit drier as well, as I think the recipe above may...

Hi, There is a German recipe called "Gruenkohl" which is essentially Kale simmered in broth, mustard and with a thick slice of ham, and a few sausages are simmered with it. Served with boiled potatoes (usually to then be crushed together with the kale with your fork). Great winter dish. I...

As mentioned, bacon fat is great for everything :) If you are looking for a recipe, try searching for German Bratkartoffeln (fried potatoes). Someone mentioned home fries above, which are similar.

I would need to see the recipe you are using. How are you cooking the stew? For a good dark color, red wine always helps...for the food as well :)

Peter Reinhart - Bread Baker's Apprentice. Why? Its the only one I have :P Its a nice book though, definitely worth it.

Pretzels (the big ones, not the snack) if you can find/make them Spätzle

My goodness, this thread made me laugh my a%# off. "I think that is called a Fatty Melt" "I'm not daunted. I'm a single guy with no weekend plans and 5 pounds of hamburger meat. So I'm thinking of improvements." "I'm totally open to suggestions for making this better...Add some bacon."...

Excellent - definitely keep us updated. This is one of the things I hope to do once I get a little more living space (read: a "man's basement"). That, and living in Berlin, beer of course :) Speaking of rhubarb and blueberry wine, a few weeks back a little town just outside of Berlin called...

all according to taste. pizza is one of those great foods that can taste good with almost anything. if you have the budget, buffalo mozzarella and real parmesan cheese make a huge difference. add some fresh basil leaves after baking as well

My goodness. I cant sleep, its almost midnight, and reading this thread was a really bad idea. *sigh*, snack time...

taco sauce is my favorite

would rather be bald. Would you rather be bald or never eat garlic again :)

i agree - a small amount of horseradish makes a nice difference.

Yum. I will definitely try it, but probably not in the next few days. I will post when I do. Thanks for reviving this thread - there is some nice info in here!

Hey everyone, Want to make a tomato basil dip, perhaps with sun-dried tomatoes, but not really necessary. Any good suggestions out there? Thanks!

Nice work Andy, I like! Just a few things I think: 1. I think the sidebar, as mentioned, is a little too wide - better to leave more space for the main body. As it is now, it really makes the page very "busy" and I find it hard to concentrate 2. Would be nice to have the "latest recipe...

I made pizza dough with it, turned out nice! A little bit richer. Also used leftover pizza dough to make a baguette. Since the whey was a bit milky, the baguette is somewhat "fluffier" than usual. Also not too bad.

Hey everyone, Made Fromage Blanc today (yummy!) and of course, have about a liter of whey. Dont really want to throw it awhey (sorry...). I have seen a few mentions on the forums of using it as a stock, in bread or pizza dough, cooking rice, etc. Any suggestions or recipes? What type of...

Same here Cara For those not familiar with the traditional process who are curious, it really isnt difficult to make spaetzle without the machine, in fact its quite fun I think. I have used two different types of "machines". One is like a potato ricer which makes long strands. The other is...

Yeah weisswurst is more of a late morning breakfast - I woke up late :) The pretzels I didnt bake on my own - there is a little pretzel bakery around the corner :)

yeah the lentils are very common with spaetzle in Swabia as well. In Berlin you have to make the spaetzle yourself!

I have also had carrots with a very subtle vanilla taste in an upscale french restaurant - didnt really like it though.

I dont mean cook the lentils IN the spätzle, only serve as another side dish, i.e. sausages or pork (and gravy) with spätzle and linsen on the side. Very common...

I had a very Bavarian morning - we ate weisswurst and freshly baked pretzels with sweet mustard :)